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Crock-Pot Creme Brulee French Toast
Crock-Pot Creme Brulee French Toast

Crock-Pot Creme Brulee French Toast

12 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 oz / 9 cups Hawaiian bread, cut into 1 inch cubes
4 cups milk
1/2 cup sugar
3 eggs
1 tsp vanilla
1/4 tsp salt
Caramel ice cream topping, warmed
Plastic slow cooker liner
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Let's Make It
1
Line slow cooker with plastic slow cooker liner. Spread bread cubes in cooker.
2
In large bowl, whisk together milk, sugar eggs, vanilla and salt. Pour over bread cubes. Press bread cubes with back of spoon to saturate with mixture. Cover and chill in refrigerator for 4-24 hours.
3
Remove from fridge. Cover and cook on low setting for 7-8 hours or until knife inserted in center of cube comes out clean.
4
Turn off cooker, let stand 30 minutes. Carefully lift plastic liner and transfer to plate. Top with caramel topping and serve.
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